One of the things about not eating a lot of processed foods, means you have to make it yourself, unless you're not going to eat, HA! In my case, I had just rather make it myself if it's possible, which in most cases it is. This means more planning and more time in the kitchen - as well as patience if my son wants to help, and I often let him give me a hand.
I've had a cookie recipe on my mind for a while but didn't make them when I originally planned to because I couldn't find whole wheat pastry flour. When I say I couldn't find it, that means Aldi or Walmart didn't have it - I didn't look too hard I know. Many baking recipes I've done lately call for oats, which serves as the base like flour would. This particular recipe called for whole wheat pastry flour, as I said but I read about splitting the full flour amount between all-purpose and whole wheat flour. These two I already had on hand.
As you know, I try to stay ahead with on the go breakfast meals for my family. I thought these Carrot Cake Breakfast Cookies sounded good but wasn't entirely sure about them. I don't eat carrots unless they're cooked, but I will eat carrot cake - duh. So, since I had carrots and apples which the recipe calls for, I thought what better time to try these things out. They turned out just perfect, especially with a crunch from the apple!
This recipe is inspired by LiveSimply.me
Carrot Cake Breakfast Cookies
- 1 cup of all-purpose flour*
- 1/2 cup of whole wheat flour*
- 8 TB of butter softened
- 1/3 cup of honey
- 2 eggs
- 1 1/2 cups of old-fashioned oats
- 1 cup of shredded carrots
- 1 cup of finely chopped apples
- 1/8 tsp of salt
- 1 tsp of baking soda
- 2 tsp of ground cinnamon
*I made these cookies my own and left out a couple of ingredients. Check out Live Simply for the original recipe.
Preheat the oven to 350F.
In a large bowl with a wisk, beat together the honey and butter until well mixed. Then add the eggs and wisk, until they are well mixed into the butter and honey mixture.
Now add the rest of the ingredients: all purpose flour, whole wheat flour, rolled oats, shredded carrots, chopped apples, ground cinnamon, baking soda, and salt. Mix the ingredients with a spoon until the dough is wet and sticky. Drop the cookie dough onto a cookie sheet with a spoon. . You could use an ice cream scoop as well to make them more rounded. Bake the cookies for about 15 minutes or until golden brown.
As I do with many things I bake, I kept half of this batch in the fridge for the week for breakfasts or snacks. The other half I put in the freezer to pull out at a later date.
I'm aware of the peeler in his hands
Holly is a Wife, Mother, and Business Manager.